Butsi / Butchi / Butse

Sesame Seed Ball with Red Bean Filling

Butsi or butchi is the Filipino version of the Chinese's treat Sesame seed ball, a deep-fried sweet made from glutinous rice dough that has been filled with red bean paste.

You will need galapong or glutinous rice dough, either made from scratch or from 2 different kinds of flour.

If you are to make it from scratch, please follow the ratio of glutinous rice to rice flour, and make sure sugar is added since this particular dough should be sweet.

The filling can either be made from mung bean(mongo bean) or red bean. The mung bean takes less time to cook so if you are not picky with your filling, use the mung bean.

The red bean, which is the traditional filling, need to soak for at least 4 hours, boiled for an hour or so until soft, then mashed and cooked with sugar.

And although the Butse I had growing up had no sesame seeds (they were plain and deep golden brown), the seeds do give this sweet dessert a distinct taste and crunch.

YOUR SHOPPING LIST:

IN THE PANTRY:

  • Sugar
  • Cooking Oil

INGREDIENTS

  • 3 cups Glutinous Rice Flour
  • 1/2 cup Rice Flour
  • 1 cup Sugar
  • 1 1/2 cup water
  • 1-2 cup Sesame Seeds
  • Cooking Oil for deep frying
  • 1 cup red bean filling

1    Mix together the glutinous rice flour, rice flour, sugar and water to make a dough.

2  Portion the galapong into even small ball sizes.

3  Dent the center a ball using your thumb and scoop a teaspoon of the red bean filling.

4  Collect all the sides and seal the ball, making sure no filling is coming out.

5  Finish filling all the balls, then prepare 2 separate cups, one with water and the other with sesame seeds.

6  Dip each piece in water, then roll on sesame seeds.

7  Heat up the oil and deep-fry on medium heat, stirring continuously. Lightly and carefully press down the ball against the side of the pan if it swells too big.

8  Continue cooking up until the seeds are golden brown.

BENG'S TIPS

  • Cover the galapong balls with a damp towel while handling them so they don't dry out.
  • If the galapong dries out a bit, sprinkle water to moisten the dough.
  • Make sure you fry on medium low to medium heat so the inside gets cooked thoroughly.
  • Use a small ice cream scooper for uniform portioning of the dough. It's faster, more convenient and you get even-sized balls.

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